White sesame - 1/2 cup
Split black gram / Ulutham parupu - 3 tbs
Coconut grated fresh / dry coconut - 1/4 cup
Dry red chili - 3 or 4 according to ur aste
Coriander stems, chopped - 3 tbs
Tamarind pulp - small lemon size + Water - 2 tbs
Water - 1/4 cup
Salt to taste
Mustard seeds - 1/4 tsp
Curry leaf 1/2 stalk
Soak tamarind in the 2 tbs of water.
Dry roast the sesame seeds and black gram / Ulundhu until golden. Keep aside.
IF USING DRY COCONUT: dry roast the grate dry coconut and add it to the sesame seed mixture.
IF USING FRESH COCONUT : Add it directly to the toasted sesame seed mixture.
Using your hand dissolve the soaked tamarind in water,until all the flesh dissolves.
In a blender add the toasted sesame seed + ulundu mixture, the coconut, the red chili, the coriander stems,tamarind water and salt grind to a paste.If the mixture is dry add water to your desired consistency
In another pan heat 2 tbs of oil, once oil is hot add the mustard seeds and let them pop,switch off heat add curry leaf and add the mixture to the chutney and stir.
If you find the taste very intensive or bitter you can add more tamarind to balance that.